Blackberry Preserves

1 pound Blackberries 1 pound Sugar 2 tablespoons Lemon juice In a large bowl, mix together blackberries, sugar and lemon juice. Let sit, covered, for one hour. In a large pot over medium heat, simmer the blackberry mixture until the mixture thickens enough so the liquid will coat the back of a spoon. If desired, […]

A summer favorite. 4 quarts pickling cucumbers, peeled and thinly sliced 8 medium sweet onions, peeled and thinly sliced 1/2 Cup Pickling salt 5 cups sugar 11/2 teaspooms Turmeric 1 teaspoon Celery seed 2 tablespoons Mustard seed 5 Cups Apple cider vinegar In a large bowl, mix cucumbers, onionsand salt. Cover with crushed ice and […]

Cracklin corn bread is made with cracklings, which are bits of roasted pork skins. You can make your own, or you may be able to find them at small Mom & Pop groceries. 1 1/2 cup white cornmeal 1/4 cup oil or bacon drippings 1/2 cup flour 1 tablespoon baking powder 1/2 teaspoon salt 1 […]

Hush Puppies

The story goes that folks frying fish would drop bits of corn meal into the hot oil and throw them to the hound dogs to keep them quiet and away from the kettle of fish. A true Southern delicacy. 2 cups self-rising cornmeal 2 cups self-rising flour 1 1/2 teaspoons sugar 1/2 teaspoon salt 1/2 […]

Lemon Poppy Seed Muffins

2 eggs 1 cup milk 1 tablespoon lemon juice 2 tablespoons grated lemon peel 1/4 cup canola oil 2 cups flour 1/4 cup sugar 2 1/2 teaspoon baking powder 1/4 teaspoon nutmeg 2 tablespoons poppy seeds 1/2 cup chopped walnuts In a 1 1/2 quart bowl, using a large spoon, stir together eggs, milk, lemon […]

High Rise Biscuits

These light, airy biscuits are a real treat. 1 cup cake flour 1 cup all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons unsalted butter, chilled, cut in 1/4″ cubes 3/4 cup half and half Pre-heat oven to to 400 degrees. Sift together cake flour, all-purpose flour, cream […]

Sweet potato biscuits are another gift to Southern cooking from African Americans. The recipes go back to before the Civil War; during the wartime food shortages, they became familiar to all southerners as the sweet potatoes were used to stretch out flour, which was scarce in the last years of the war. The biscuits are […]

Beaten Biscuits

These traditional Southern biscuits date back to the days before baking powder and baking soda were available. Pearlash, which was used as the main leavener at the time, gave biscuits a bitter taste. Cooks found that by pounding and folding unleavened biscuit dough enough times, tiny air pockets formed in the dough and leavened it. […]

Corn Pone

You heard Granny talk about it, now make your own! 3 cups cornmeal 3 tablespoons lard or vegetable shortening 2 1/2 cups boiling water 3 teaspoons salt Melt lard in 10 inch cast iron skillet and swirl to coat. Pour remaining fat into other ingredients and mix. Bake at 350¼ F for 45- 50 min. […]

Hot Water Cornbread

1 cup stone-ground yellow cornmeal 1/2 teaspoon salt 1 cup boiling water 2 tablespoons butter Preheat oven to 400 degrees. Combine cornmeal and salt in medium bowl. Pour boiling water into dry ingredients and stir well. Add butter and beat until mixed well. Pour mixture into greased, pre-heated 10 inch cast iron skillet. Bake 20 […]